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Savory Beef and Vegetable Stew

A comforting and hearty stew made with tender beef and fresh vegetables, perfect for cozy gatherings on chilly nights.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck, cut into 1-inch cubes A great cut for stewing
  • 4 cups beef broth Homemade or store-bought; chicken broth works too
  • 4 medium carrots, sliced Sweet and colorful
  • 3 medium potatoes, diced Try Yukon Gold for creaminess
  • 1 large onion, chopped For that foundation of flavor
  • 2 cloves garlic, minced Garlic lovers rejoice!
  • 2 cups green beans, trimmed and cut into 1-inch pieces A pop of freshness
  • 1 cup peas Frozen works perfectly
  • 2 tablespoons tomato paste For richness
  • 2 teaspoons dried thyme Or 1 tablespoon fresh, if you have it
  • 1 teaspoon dried rosemary To elevate the flavor
  • Salt and pepper to taste
  • 2 tablespoons olive oil For browning the meat
  • Optional: chopped parsley for garnish A visual touch that brightens up the dish

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Add the beef cubes in batches, avoiding overcrowding, and sear until browned on all sides, about 5-7 minutes.
  3. Once all the beef is browned, add the chopped onion and minced garlic to the pot and sauté for about 3 minutes, or until the onion becomes translucent.
  4. Stir in the tomato paste, allowing it to cook for another 2 minutes.
  5. Slowly add the beef broth, scraping the bottom of the pot to deglaze.
Cooking
  1. Add carrots, potatoes, thyme, rosemary, salt, and pepper. Bring to a gentle boil, then reduce the heat to low.
  2. Cover and let it simmer for about 1.5 hours, stirring occasionally.
  3. After 1.5 hours, add the green beans and peas, stirring them in. Let the stew simmer for an additional 15 minutes.
  4. Once everything is tender, taste for seasoning, adjusting if necessary, and ladle into bowls, garnishing with chopped parsley if desired.

Notes

For variations, swap some potatoes with cauliflower for a healthy option or add seasonal veggies like butternut squash. Adding a splash of red wine enhances depth. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.